Getting down with Old West Smoke Company

Kansas City, Memphis, North Carolina, South Carolina all claim their barbeque is the best. While all good, nothing compares to BBQ in the Lone Star State where the flavor is perfect and the mesquite smoke sticks to your clothes.

Beaumont’s BBQ boom has been ongoing for quite some time now and Juss Rabalais and his Old West Smoke Company are right smack dab in the center of it all.

“I grew up in Southeast Texas,” said Rabalais. “I think my love of food came from the water we drank. My family always cooked to express love and affection. If we had a birthday, we cooked for the entire family to come over. If someone passed away, we cooked... holidays, we cooked, so it didn’t matter the occasion – we just cooked.”

Rabalais spent more than a decade in the South Texas, where he honed his culinary skills.

“I served the homeless with churches and worked closely with rehab centers for teens and juveniles,” he said. “Cooking was a huge way to raise money for these places, so I experienced the Hispanic culture and some of the oldest and best cooks.”

He moved back to the area and created Old West Smoke Company in 2017. He took the same cooking styles and methods he learned in the Rio Grande Valley and incorporated his own meats in his dishes.

“Our food is inspired specifically from a Southern Texas traditional – smoked meats with a kick of Hispanic and Gulf Coast influence,” he said. “It truly turns it into an authentic Mexican dish.”

Old West Smoke Company is a popular weekend fixture in Southeast Texas setting up shop at places like Struggle Street, Neches Brewing Company and Avenue Axe.

Now, foodies will have a chance to taste the goodness when Rabalais offers a selection of Quesa Brisket Tacos and Smoked Street Corn topped with crushed Flamin’ Hot Cheetos on Tuesday, June 29, at the Lunch at the Lake from 10:30 a.m. to 2 p.m. at the Downtown Event Centre Patio (700 Crockett St).

“The Quesa Brisket Tacos are a fried, cheesy, melty taco filled with brisket,” said Rabalais. “The salsa Verde and lime really send it over the edge, too.”

Patrons will also get a taste of his South Texas flavor when they try the Smoked Street Corn, as well.

“We smoke it on the pit for four hours,” said Rabalais. “It’s a smoky, creamy corn with spices from South Texas. We then add the crushed Flamin’ Hot Cheetos on top and it takes it to the next level. It’s definitely a winner.”

Rabalais said Old West Smoke Company tries to carry a different atmosphere, wherever he sets up to cook.

“With us it’s like walking into someone’s house and getting an individually prepared meal just for you,” he said. The entire experience usually comes from the owner.”

Though he said his ultimate goal is to transition to a brick-and-mortar location, Rabalais will continue to enjoy cooking for customers and he loves seeing the smiles on faces after someone tryes his food.

“I know people eat with their eyes and mouths,” he said, “So we really try to nail both aspects. The flavors you get, mixed with the presentation on how the food comes out, is all an art. I put my heart into it and the outcome hasn’t been disappointing. I’ve been blessed to find a passion that I’m good at doing.”

This will be your last chance to enjoy Old West Smoke Company for a while as Rabalais plans to make the leap to full time food later this summer. For updates, follow Old West Smoke Company on Facebook and Instagram.

- Chad Cooper is the Entertainment Editor. Email, cooper@theexaminer.com.